Bourbon Roasted Plum and Quinoa Salad

Delectable crisp and crunchy salad prepared with Bourbon roasted juicy plums and quinoa, crisp lettuce, cherry tomatoes, lightly toasted walnuts and pepitas drizzled with fresh pomegranate juice and Honey dressing.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Refrigeration / Chilling Time: 15 minutes

Serves: 02

Ingredients and Quantity:

Indian Plum- 06 nos. big

Bourbon- 1/4th cup

Butter, unsalted- 2 tbsp.

Light brown sugar- 2 tbsp- ½ tsp.

Sea Salt- a pinch

Cinnamon powder- 1/4^th tsp.

Quinoa, rinsed- 1/4^th cup

Water- 01 cup

Cherry tomatoes, cut into halves- 04 nos.

Lettuce- 1/4^th bunch

Walnuts, broken and lightly toasted- 1/4^th tbsp.

Pepitas, lightly toasted- 02 tsp.

For the Salad Dressing:

Pomegranate juice- 02 tbsp.

Lemon Juice- 1/2 tbsp.

Organic Honey- 02 tsp.

Olive oil- ½  tbsp.

Salt- to taste

White Pepper- to taste

Method:

Slice the Plums into four, discard the stones.

In a non-stick pan , heat the butter over medium flame .

Cook until the foaming stops and the butter turns a little brown.

Add the sugar, stir until it melts, add the plums ,let it coat in the melted sugar.

Remove from the flame and stir in the bourbon , cinnamon powder and sea salt.

In a small saucepan on a low flame, add the quinoa and ½ tsp olive oil. sauté for a few seconds until the quinoa starts to pop. Add 1 cup of water and a pinch of salt to the saucepan and bring to a boil. Once boiling, reduce the heat to low, and cover. Simmer for 15 minutes, or until all of the water has evaporated and the quinoa is light and fluffy. Set to the side to cool.

In a salad bowl place the lettuce, you may chop it, add the roasted plums, quinoa, cherry tomatoes, broken walnuts, pepitas. Mix lightly.

Cover the bowl with cling wrap and chill in the refrigerator for 15 minutes.

In a small bowl mix thoroughly, all the ingredients mentioned for salad dressing and keep aside.

Remove the salad from the refrigerator, just before service add the salad dressing toss it lightly and serve. 

Chef Tips:

1. Add the dressing to the salad just before service, in order to prevent it from becoming soggy.
2. Wash the lettuce thoroughly and place in Ice cold water to maintain its crispness.
3. You may add cubed / sliced Yellow or Red pimentos.